Riz, Gorgonzola piquant et pêche... Le chef Marco Sacco nous surprend une fois encore avec cette étonnante recette.
The rice takes very long to cook, about 40 minutes, like rice pilaf.
Therefore, plate, vegetable broth, roast and then in the oven.
In this way we have the rice with a crispy texture. To prepare the whip, we will blend together 500g of spicy Gorgonzola
cheese, 500g of heavy cream, and fill a siphon, two charges and the whip cream is ready.
The soused peaches, and for soused we mean “add acidity” will be prepared using a half a liter of white wine, half a liter
of vinegar, and herbs. Then we slice the peaches, and marinate, let it rest all night and the third element is ready.
Let's serve. The color of the rice is beautiful so we're going to spread it out evenly, and complete the dish with the whip
which gives a contrast of color. We now have our spiciness and crispiness from the rice that tends to be sweet thanks to
the starch. To top it off, of course acidity with the soused fruit.